Listing of Recipes

Graham-nut cracker crust (suitable for all pies)
In a 9 inch pie plate, finely grind up 1 cup of graham crackers (I prefer Honey Grahams). To this, add cup finely ground pecans, plus 3 or 4 tablespoons of sugar. Mix gently. Melt 5 1/3 tablespoons butter (2/3 of a stick). Pour the butter over the crust mix. Use a large spoon to combine the wet and dry, then spread so that crust is evenly distributed. Chill this crust 30-45 minutes in the fridge, then fill with one of the fillings below. You can choose any flavor graham crackers to suit your taste. If you don't want nuts, then use 1.5 cups of graham cracker instead.
NOTE: In each recipe which uses cheesecake, you need to have your cream cheese at room temperature to ease blending. Also, there is usually excess mixture left over. It's possible to use larger pie plates than the 9" assumed below.
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Plain Cheesecake Pie
In a blender, place two eggs, one-half cup sugar, 2 teaspoons vanilla extract, and 1.5 cups sour cream. Blend until smooth. Melt two tablespoons butter, and add this to the mixture. Of the 16 ounces of cream cheese, add one-third at this time and blend until smooth. Add the remaining cream cheese, then blend until completely smooth (NO LUMPS!). Use a spatula to pour the mix into the pie plate crust. Bake in a preheated 325 degree oven for 40 minutes, then cool completely on a wire rack. Then chill for at least three hours in the fridge. You can add a fruit glaze after chilling, but it's fine plain.
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Double Chocolate Cheesecake Pie
Place 1 and 7/8 packages (15 oz.) cream cheese in the blender. Blend until soft and fluffy. Add 3 eggs, 1 teaspoon vanilla extract, and cup sugar and beat until smooth. Meanwhile, melt 8 ounces of semi-sweet chocolate in a double boiler or in the microwave. Add three tablespoons cocoa powder, a pinch of salt, a pinch of cinnamon, the melted chocolate, and 4 tablespoons milk to the mixture and blend until smooth. I usually scrape down the sides of the blender to mix completely. Add cup chocolate chips with a spoon or spatula-do not blend any further. Bake in a preheated 325 degree oven for precisely 40 minutes. After 40 minutes, turn off the heat but DO NOT open the oven door. Let the pie "cook" an additional 30 minutes, then place on a wire rack to cool. Chill overnight, but allow to get to room temperature before serving so that it can be cut easily.
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Peanut Butter Cheesecake (No baking required)
Blend together one cup peanut butter (do not use old-fashioned or freshly ground) plus 8 oz. (one package) cream cheese. Add one cup sugar, 2 tablespoons melted butter, and one tablespoon vanilla extract, and beat until fluffy. In a separate bowl, whip until not quite stiff cup heavy cream. Gently fold this into the peanut butter mixture until lightened. Pour the batter into the pie plate, and chill 3 hours. For the truly calorie-mad, you can add a fudge topping to this pie after it cools. To do so, bring cup heavy cream to a simmer in a small saucepan. Add 6 oz. Semisweet chocolate and stir until smooth. Cool to lukewarm, then spread over the chilled pie. Cover the pie with plastic wrap to prevent pitting of the topping. If you don't do the fudge part, you won't need the plastic wrap. This pie has 6000-7000 calories!!
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Irish Soda Bread (one of many variations)
In a large bowl, toss:
4 cups white flour
3 tbsp sugar
1 tbsp caraway seed
4 tsp baking powder
tsp baking soda
1 tsp salt
1 cup raisins
Add two cups buttermilk to the above, and mix with a fork. Using cup flour, turn the dough onto a floured board and knead for 5 minutes or so, until smooth. Shape the dough into a round loaf (you can make a cross with a sharp knife in the middle of the dough for design effect) and place in a greased, 9" iron skillet. Bake in a preheated 350 degree oven for 1 hour. Remove from the skillet when done, and let cool on a rack. You can substitute a rectangular bread pan if you don't have an iron skillet.
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Lebkuchen (German honey bar)
In the dry bowl, toss and mix:
2 cups flour
1 tsp baking powder
tsp baking soda
cup crushed pecans (they can be coarse, but I use a food processor)
tsp ginger, tsp cardamom, tsp cloves, 2 tsp cinammon
In the wet bowl:
melt three tbsp butter
pour 1.33 cups honey into the butter, mix and heat until runny
pour cup sugar into the butter-honey and mix well
Combine the above two mixtures and mix well. When combined, add two more cups flour and mix well (great forearm builder!). Place and shape in an 8" square pan and bake in a preheated 350 degree oven for 25 minutes. Keeps up to six months if wrapped tightly.
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No-Knead Light Rolls
Combine and let stand 5 minutes in a large bowl:
cup warm water plus one package dry yeast
While waiting, place stick softened butter, 1 tsp salt, and 2 tbsp sugar in a saucer.
Dump the above into the yeast bowl, then pour 1 cup hot water over everything and stir. Beat in one egg. Then stir in 2 cups flour and mix well. Place dough in a greased bowl, cover with a cloth, and wait at least one hour.
Punch down the dough. Use a large spoon to dole the dough out into a greased muffin pan. Dough should fill the muffin cups about halfway. Recipe usually makes 18-24 rolls. Bake in a preheated 425 degree oven for 15 minutes or so.
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Fudge-chunk brownies
Preheat oven to 350 degrees. Melt 2 oz. unsweetened chocolate and 1 stick butter in a small bowl. Let cool. Beat two large eggs in a large bowl until frothy. Gradually beat in 1 cup sugar. Add 1 tsp. vanilla extract. Fold in the melted chocolate/butter. Fold in 2/3 cup flour and a pinch of salt. Fold in 1.25 cups chopped pecans. Fold in 2/3 cup chocolate chips. Put batter in 8-inch square baking pan. Smooth top. Bake for 25 minutes. Let cool completely before slicing.
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Chocolate Whoppers
Melt and combine the following in a small bowl: 1 stick butter, 2 oz. unsweetened chocolate, 6 oz. semi-sweet chocolate. I usually microwave the chocolate for a couple of minutes, then add the butter and finish melting everything. In another smaller bowl sift together 4 tablespoons flour plus 1/4 teaspoon baking powder plus 1/2 teaspoon salt. In a third, larger bowl beat the following ingredients until smooth: 2 eggs, 3/4 cup sugar, and 2 teaspoons vanilla extract.

Add the butter-chocolate mixture to the egg-sugar-vanilla bowl and mix well. Add the dry ingredients next, being careful to scrape down the sides of the bowl. Last, stir in 1 cup chocolate chips and 1 cup pecans (finely ground).

On greased cooking sheets, ladle the batter out, 1/3 cup at a time--there should be only 5-6 cookies per sheet (that's why they're called Whoppers!). I use a large spoon. In a preheated 350 degree oven, cook for 16 minutes, switching the sheets top to to bottom midway through. Wrap in cellophane when cool--makes 15 cookies.
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